Lactose Free Breakfast Muffins
Ingredients:
200 g flour
180 g oats
170 g brown sugar
5 ml baking powder
5 ml cinnamon
2.5 ml baking soda
150 g LANCEWOOD® Lactose Free Low Fat Plain Yoghurt
2 egg(s)
lightly beaten
80 ml honey or maple syrup
Optional ingredients:
blueberries
chocolate chips
apple(s), chopped
Method
- Preheat the oven to 180°C and grease a 6 cup muffin pan.
- In a mixing bowl, combine the flour, oats, sugar, baking powder, cinnamon and baking soda.
- Add the yoghurt, eggs, and honey or maple syrup.
- Mix well and fill the prepared muffin pan with the mixture.
- Top the mixture with some blueberries, chocolate chips or chopped apples and bake for 20 – 25 minutes.
- Drizzle with honey and serve warm.
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